Apple Cider Chicken

Serves 4

Either white or dark meat (or a combination) will work. To ensure even cooking, halve breasts crosswise and separate leg quarters into thighs and drumsticks before cooking. Plain brandy, cognac, or Calvados (a French apple brandy) can be used in place of the apple brandy.


  • 3 pounds bone-in, skin-on chicken pieces (see note)
  • Salt and pepper
  • 2 teaspoons vegetable oil
  • 1 onion, chopped fine
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh thyme
  • 2 teaspoons all-purpose flour
  • 1 large Golden Delicious, Cortland, or Jonagold apple, peeled, cored, and cut into 3/4-inch chunks
  • 1 cup apple cider
  • 1/4 cup apple brandy (see note)
  • 1 teaspoon cider vinegar


  1. PREHEAT OVEN Adjust oven rack to middle position and heat oven to 450 degrees.
  2. BROWN CHICKEN Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large ovenproof skillet over medium-high heat until just smoking. Cook chicken, skin-side down, until well browned, about 10 minutes. Flip and brown on second side, about 5 minutes. Transfer to plate.
  3. BUILD SAUCE Pour off all but 1 tablespoon fat from skillet. Cook onion in chicken fat until softened, about 5 minutes. Stir in garlic, thyme, and flour and cook, stirring frequently, until fragrant and flour is absorbed, about 1 minute. Add apple, cider, and 3 tablespoons brandy and bring to boil.
  4. ROAST CHICKEN Nestle chicken, skin-side up, into sauce and roast until white meat registers 160 degrees (or dark meat registers 175 degrees), about 10 minutes. Transfer chicken to platter. Stir vinegar and remaining brandy into sauce. Season with salt and pepper. Serve, passing sauce at table.

Chicken Pot Pie


  • 3 cups chicken broth
  • 1/2 cup flour
  • pinch of turmeric
  • pinch of poultry seasoning
  • pinch of dried thyme
  • half an onion, diced
  • a carrot, diced
  • a potato, diced
  • a stalk of celery, diced
  • 2-3 cups chicken, cooked - diced or shredded
  • pie crust of choice (I used a ready made crust for this one, but it is really really good with a bacon fat pie crust.)
  • couple tablespoons of butter for sauteing the veg in
  • salt & pepper
  • You can also add frozen corn and peas to it!

As far as a container to bake the pie in, you'll want a nice deep ceramic or glass pie plate, like this one.


Add a couple tablespoons of butter to a pan over medium heat. Add in the carrot, celery, onion and potatoes. Cook, stirring frequently, for about five minutes until the vegetables start to soften. Add in the chicken, minced garlic, and seasonings. (Please note I added waaaaaay to much turmeric on accident. When I say a pinch I mean a teeny amount - more more than 1/4 teaspoon)

Stir around and cook for another couple minutes.

Also - preheat your oven to 375 F!

Pour in a half cup of flour and stir it around so it coats everything. Let this cook for a couple minutes - stir it the entire time!

Now pour in your stock and stir really well. Break up any flour clumps you see and let the mixture come up to a bubble. This will help thicken it.

At this point, taste the sauce and add some extra seasoning or salt and pepper if necessary. Turn off the heat.

Spoon into pie plate. Cover with crust. Cut steam vents in crust. Bake at 375 for 25-30 minutes underneath a baking sheet to catch the drippings.

Creamy Chicken Piccata

Instant Pot Creamy Chicken Piccata - chicken breast cutlets pressure cooked with a rich lemon Piccata sauce. Serve the chicken piccata with pasta for an easy dinner that takes only 20 minutes.


  • 1 lb. boneless and skinless chicken breast sliced horizontal into halves
  • Scant 1/4 cup all-purpose flour
  • Pinch of salt
  • 3 dashes ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 cloves garlic minced
  • 1/2 cup chicken broth
  • 1/2 cup heavy whipping cream
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon salt or to taste
  • 2 1/2 tablespoons lemon juice
  • 1 tablespoon non-pareil capers in jar use the capers only
  • 1 tablespoon chopped parsley


  1. Wash and rinse the chicken breasts with cold water. Pat dry with paper towels. Slice horizontally. Mix the flour, salt and pepper in a dish. Dredge the chicken generously with the flour.

  2. Turn on the Saute mode on your Instant Pot. As soon as the pot is fully heated (to make sure the chicken doesn’t stick to the pot), add the olive oil and butter. Brown the chicken on both sides, about 2-3 minutes on each side until both sides turn brown. (You may brown the chicken on a regular skillet or non-stick skillet.)

  3. Add the garlic and cook a little bit. Add the chicken broth, heavy whipping cream, grated Parmesan cheese, salt, lemon juice and capers. Cover the pot and select Manual and set to High pressure for 10 minutes. When it beeps, turn to Quick Release. When the valve drops, remove the cover carefully. Turn to Saute mode for cook for 1 - 2 minutes to reduce the sauce. Add more salt and lemon juice to suit your taste. Top with the chopped parsley and serve immediately with some plain pasta such as spaghetti or linguine.

Recipe Notes

I used a 6-quart Instant Pot. If you use frozen chicken, increase the pressure cooking time by 50%, or a total of 15 minutes. The heavy whipping cream didn't curdle. You can certainly add the whipping cream after pressure cooking, if you like. If you don’t have an Instant Pot, you can make this Creamy Chicken Piccata on a stove top. Just brown the chicken on a skillet and following the same method above. Simmer on low heat until the chicken thighs are cooked through.


Crock Pot Chicken Wings


1 (12 ounce) bottle hot pepper sauce (such as Frank's RedHot®)
1/2 cup butter
2 tablespoons Worcestershire sauce
2 teaspoons dried oregano
2 teaspoons onion powder
2 teaspoons garlic powder
1 (4 pound) frozen chicken wing sections, thawed
1/2 cup butter
1 (12 ounce) bottle hot pepper sauce (such as Frank's RedHot®)


Combine 1 bottle hot pepper sauce, 1/2 cup butter, Worcestershire sauce, oregano, onion powder, and garlic powder in a saucepan over medium heat. Bring mixture to a boil, reduce heat to low, and simmer for 5 minutes.
Place chicken wings into slow cooker and pour sauce mixture over wings.
Cook on High for 2 hours. Reduce heat to Low; cook 2 hours more.
Comments suggest cooking on High for 1 hours. Reduce heat to Low; cook 1 hour more.
Preheat oven to 400 degrees F (200 degrees C). Grease several baking sheets.
Spread wings onto prepared baking sheets and bake in preheated oven until wings are crisp and browned, about 30 minutes.
Melt 1/2 cup butter with 1 bottle hot sauce in a small saucepan and simmer until thickened, about 20 minutes. Brush sauce onto wings just before serving.


Indecision Chicken


  • 2 Tbsp minced fresh Italian parsley
  • 1 Tbsp minced fresh sage
  • Grated zest and juice of 1 lemon, plus lemon wedges for serving
  • 1 Tbsp Dijon mustard
  • 2 Tbsp seeded mustard
  • 1 tsp honey
  • ¼ cup [60 ml] extra-virgin olive oil
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 1 ½ lb [680 g] boneless, skinless chicken thighs and/ or breasts


In a large bowl, whisk together the garlic, parsley, sage, lemon zest, lemon juice, both mustards, the honey, olive oil, salt, and pepper. Add the chicken and use your hands to coat each piece with the mixture. Let the chicken marinate for 30 minutes to 1 hour at room temperature (or up to overnight, covered, in the refrigerator; bring to room temperature before proceeding).

Preheat the grill for high heat (or heat a large grill pan set over a couple of burners). Make sure your grates are super-clean.

Grill the chicken, turning the pieces occasionally, until it is nicely browned and is firm to the touch, about 5 minutes per side. Transfer the chicken to a platter and serve immediately or at room temperature with lemon wedges for squeezing over.

NOTE: Alternatively, you can roast the chicken in a 425 ° F [220 ° C] oven, turning the pieces halfway through cooking, for about 25 minutes total or broil them for about 5 minutes on each side.


  • MAKE PLAIN GRILLED CHICKEN (just coat it with olive oil and season with salt) and serve with Cilantro + Scallion Sauce (page 257); Arugula + Walnut Pesto (page 259); Chile, Lemon + Parsley Crème Fraîche (page 261); or Henley Mustard Sauce (see page 151).
  • TRY A DRY RUB INSTEAD OF A MARINADE— one of my favorites is a mixture of equal parts salt, brown sugar, and gochugaru (Korean red pepper flakes). This mixture also works really well on steaks and pork chops. Simply rub the chicken pieces with the rub and let them sit for about 1 hour at room temperature (or up to overnight in the refrigerator) before grilling. For great barbecued chicken, use this dry rub and then serve the chicken slathered with store-bought barbecue sauce or Molasses Barbecue Sauce.

From: Small Victories cookbook

Lemon Pasta with Chicken


  • 1 pound dried penne
  • 2 chicken cutlets, cut into fingers
  • Salt and freshly ground black pepper
  • 3 cloves garlic, sliced
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons olive oil
  • 3 tablespoons roughly chopped fresh parsley, for garnish
  • 2 lemons, juiced
  • 1/2 cup grated Parmesan


Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.

Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.

Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.

Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.

Sous Vide Lemon-Thyme Chicken Thighs


  • 4 chicken thighs
  • Salt
  • Pepper
  • 1 Lemon
  • Thyme Sprigs
  • Frying Oil


  • Set the sous vide to 165f and let it warm up
  • Season chicken with salt, pepper, and place a lemon slice and sprig of thyme on each piece
  • Vacuum seal
  • Cook in water bath at 165 for 2 hours
  • Heat skillet with oil to hot AF
  • Unbag and dry chicken pieces. Discard thyme and lemon.
  • Sear on high heat, skin side down
  • Garnish with lemon slices and eat!

Spicy Chicken with Peppers and Basil


  • 2 cups jasmine rice, prepared to directions on the package
  • 1 1/2 pounds boneless, skinless chicken breast
  • 1 tablespoon (1 turn around the pan) wok or light colored oil
  • 1 tablespoon hot chile oil
  • 1/2 to 1 teaspoon crushed red pepper flakes
  • 1 small to medium onion, thinly sliced
  • 2 red bell peppers, seeded and thinly sliced
  • 4 cloves garlic, chopped
  • 2 tablespoons (2 turns around the pan in thin stream or 2 splashes) fish sauce
  • 20 basil leaves
  • Serving suggestion: Thai Salad with Peanut Dressing, recipe follows


  • Place rice on the stovetop to cook.
  • Cut chicken on an angle across the breast into thin strips. Cut strips across into bite size pieces. Set chicken aside. Wash hands and cutting board.
  • When the rice is 6 or 7 minutes away from being done, begin your stir fry.
  • Heat a wok, wok shaped skillet, or large nonstick skillet over high heat. When the pan smokes, add wok or light cooking oil, and hot chile oil. Sprinkle in crushed pepper flakes.
  • Add chicken and stir fry 2 minutes. Add onions, red bell peppers, and garlic and stir-fry for 1 or 2 more minutes. Add fish sauce. Remove the pan from heat and add basil. Toss chicken dish until basil wilts.

Serve chicken and peppers with prepared rice, salad with peanut dressing.

Thai Salad with Peanut Dressing:

  • 3 tablespoons chunky style peanut butter
  • 2 tablespoons light oil, vegetable or canola
  • 1 tablespoon dark soy sauce, a splash
  • 2 tablespoons (2 splashes) rice wine vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon (2 pinches) cayenne pepper
  • 1 small head Iceberg lettuce, shredded
  • 2 cups fresh bean spouts
  • 2 carrots, grated or peeled into curls with a vegetable peeler

Heat peanut butter in microwave in a small microwave safe dish on high for 15 seconds to soften. Transfer peanut butter to a bowl. Whisk in oil, soy, vinegar, sugar, and cayenne pepper.

Pile lettuce, bean spouts, and carrots on a serving platter. Drizzle liberally with peanut dressing and serve.

Yield: 4 servings Preparation time: 10 minutes Cooking time: none Ease of preparation: easy

Unbelievable Chicken


  • 1/4 cup cider vinegar
  • 3 tablespoons prepared coarse-ground mustard
  • 3 cloves garlic, peeled and minced
  • 1 lime, juiced
  • 1/2 lemon, juiced
  • 1/2 cup brown sugar
  • 1 1/2 teaspoons salt
  • ground black pepper to taste
  • 6 tablespoons olive oil
  • 6 skinless, boneless chicken breast halves


  1. In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.
  2. Preheat an outdoor grill for high heat.
  3. Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade.